"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CORN TIMBALES Recipe

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This recipe for CORN TIMBALES, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup corn kernels
1 cup half and half
1/8 teaspoon ground mace Pinch of salt
3 eggs (about)

Directions:
Directions:
Combine corn, half and half, mace and salt in heavy medium saucepan and bring to boil. Reduce heat, cover with buttered parchment and simmer corn until tender, stirring occasionally, about 10 minutes. Transfer to processor or blender and puree. Strain through fine sieve. Cool slightly.
Measure puree; use 1 egg for each 1/2 cup. Beat eggs to blend. Stir into puree.

Preheat oven to 325F. Generously butter six 2-ounce fluted molds. Freeze for 2 minutes. Rebutter molds, then spray with nonstick vegetable spray or line with buttered parchment. Divide custard among molds, filling to just below top. Arrange molds in roasting pan. Add enough boiling water to pan to come 3/4 up sides of molds. Cover loosely with buttered parchment. Bake until slightly puffed and knife inserted in center of custard comes out clean, about 25 minutes. Serve immediately.
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Number Of Servings:
Number Of Servings:
6

 

 

 

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